Grandmas Beef Stew

2 pounds of stew meat, cubed to 1 inch, fat removed

2 T marg/fat

1 t. Worcestershire sauce

1 clove garlic

1 onion, chopped or frozen pearl onions

1-2 bay leaves

1 T. salt

1 t. sugar

1/2 t. paprika

1/4 t. black pepper

Dash of allspice or cloves

6 carrots, peeled and chopped

4 potatoes, peeled and cubed- any kind I use red

2 Stalks Celery (optional)

In Dutch oven (I do mine stove top not in a Dutch oven), heat shortening.  Cut off any visible fat from meat and cut large pieces down to 1 inch cubes or so.  Brown beef cubes in hot shortening.

In 2 cup glass measuring cup(or small bowl), add all spice ingredients except onions and bay leaves...then stir in the 2 cups of hot water to spice mix and MIX WELL.

Add hot water mix, along with chopped onion and bay leaves to meat.  Cover and simmer 1 1/2 hours, checking and stirring to avoid meat sticking or burning.  Keep simmer on LOW and add a bit of water at times if necessary...really keep an eye on it.

Add carrots, potatoes, and celery (I use many more than the recipe calls for).  Stir them into meat and simmer for 30 minutes or more, until veggies are cooked thru.

Stir some cornstarch into COLD water (about ½ cup and 3T corn starch) in a small bowl or coffee cup until smooth, using a fork to break up any chunks of cornstarch.  Add this to hot beef stew and stir into the broth very, very good, until broth thickens, over LOW heat. Cornstarch needs to be cooked a little, after adding.   Make sure there is enough liquid and the heat is low enough when adding the cornstarch liquid.

Remove Bay leaves, and enjoy your meal!